| When you are starting out as a restaurant business | | | | your more experienced staff to conduct the class and |
| owner it is essential that you have staff that are | | | | offer to pay them a bonus for their service or another |
| performing effectively both in terms of getting tasks | | | | attractive incentive. You can conduct the class at the |
| done correctly and in terms of customer service. | | | | slowest time of day and use one of the dining areas |
| One of the biggest problems that restaurants are | | | | for the classroom. |
| encountering is the lack of motivated and skilled | | | | The instructor can cover the basics of service, |
| workers. Most young people look at food service as | | | | etiquette and social protocol. In this hands-on class the |
| something to do while waiting or studying for a "real" | | | | students will not be falling asleep in their chairs, they will |
| career or they see it as a job to fall back on if their | | | | actually be serving. At this point, you may have even |
| plans don't work out. If you can change this attitude, | | | | found a promotional opportunity! Why not ask some of |
| you're halfway to molding a mediocre server into a | | | | your regular customers to serve as guinea pigs for the |
| star quality professional. | | | | class as your staff practice taking orders, serving food |
| The first step, of course, is to examine your own | | | | and interacting with the clientele? There are no better |
| attitude. Do you see your staff as a means to an end | | | | teachers than experienced staff and critical diners. |
| or are they valuable assets to your restaurant | | | | Your customers will enjoy the experience, get a meal |
| business? Your attitude, much more than your words, | | | | on the house and leave knowing that your business |
| comes through no matter how you act or what you | | | | truly cares what they think. The word of mouth |
| say. Without your staff you would not have a business | | | | advertising could bring in more business for your |
| and without good staff it won't last long. Once you've | | | | restaurant. |
| adjusted or affirmed a good attitude it's time to pass it | | | | At the end of this paid instructional class the "students" |
| on to your employees. | | | | should get about half an hour to enjoy a free lunch or |
| Many food service workers these days come from | | | | dinner and discuss what they've learned with their |
| other professions that have laid them off, flat out fired | | | | instructor and each other. Knowing the proper way to |
| them or gone out of business. They never planned to | | | | do their job will give your staff confidence and when |
| enter the food service profession and can't wait to get | | | | their work is recognized and positively reinforced they |
| back to the skills they were trained for. You will lose a | | | | will begin to take pride in the profession. |
| certain percentage of your workers due to this | | | | Successful restaurant entrepreneurs understand the |
| scenario but you can instill enthusiasm and pride in the | | | | importance of having well trained staff and they |
| rest of your workforce. | | | | consistently work to try and maintain high standards or |
| Those among your staff who are inexperienced in the | | | | improve them. Start your restaurant right with a |
| food service industry would greatly benefit from | | | | commitment to employing the best people and |
| training days. These don't have to be boring and | | | | teaching them to be the best that they can be while |
| stressful and you can turn this concept into a fun, | | | | also being generous with them and respecting their |
| educational experience that they will enjoy. Recruit | | | | interests. |